Wineshark Cooking Class - Minced Dace and Tofu Thick Soup with Amaranth 莧菜豆腐魚滑羹

Ingredients (for 4):

• Amaranth - 300g
• Tofu - 1 brick
• Minced dace - 200g
• Fresh yam - 160g
• Egg white - 1
• Dried scallops - 5
• Chicken stock - 800ml
• Wolfberries - 1 tbsp
• White pepper powder - dashes
• Sesame oil - 1-2 drops
• Tapioca starch - 4 tsp
• Water - 75ml

Procedures:

1. Rinse and then soak the dried scallops in water until softened.

2. Break the dried scallops into shreds. Keep the soaking water.

3. Wash the fresh yam and peel. Then cut into dices.

4. Cut the tofu into dices.

5. Wash the amaranth and then pick the leaves only. Cut into smaller pieces. 

6. Soak the dried wolfberries in water until softened.

7. Mix the tapioca starch with water for the glaze.

8. Heat the pot with the chicken stock. Then add in the diced fresh yam and dried scallops.

9. Add the amaranth and a bit of oil. Bring to boiling.

10. Use a small spoon to scoop the minced dace in small bite-sized pieces into the soup.

11. Add the diced tofu.

12. Slowly pour in the glaze and mix by swirling to the right thickness for the soup;

13. Pour in the egg white (without stirring) and turn off the heat. Stir gently.

14. Serve in the bowl, then add a bit of white pepper powder and drops of sesame oil. Put the dried wolfberries on top.